Montelobos Pechuga Mezcal
Made from agave Espadin that has been redistilled a third time with a turkey breast, fruits, and spices in the still, this Mezcal originally hails from Palenque Montelobos in Santiago Matatlan, Oaxaca. The Maestro Mezcalero for the third distillation was Ivan Saldana, who worked with Guadalupe Garcia. The agaves were cooked in their conical underground stone pit oven, before being crushed by tahona and then wild fermented in open pine wood vats. Bottled at 47.9% abv.
On the nose, you'll find orange peel, cooked pumpkin, and nutmeg, leading to a palate of tropical fruits, roasted almonds, and maple honey.
Montelobos Mezcal was created by agave specialist Ivan Saldaña, PhD in Botany, and agave specialist Don Abel López Mateos, a fifth generation mezcalero. Saldaña’s vision was to create a mezcal with a mosaic of balance and complexity that celebrates the characteristics of the agave plant. His ambition was that anyone tasting it could discover something new every time in the distinctive and layered spirit.